Pineapple-Corn Fried Rice

Directions

1. 1
   Whisk the eggs and a pinch of salt in a bowl.
2. 2
   Heat 1/2 tablespoon vegetable oil in a large nonstick skillet over high heat.
3. 3
   Add the eggs and cook, stirring with a rubber spatula, until just set, about 20 seconds; transfer to a plate.
4. 4
   Add the remaining 1/2 tablespoon vegetable oil to the skillet along with the curry powder; cook over medium heat, stirring, until the oil turns yellow, about 30 seconds.
5. 5
   Add the onion and ginger and cook, stirring, until the onion is slightly softened, about 2 minutes; season with salt.
6. 6
   Add the pineapple and corn and continue to cook until slightly softened, 2 to 3 more minutes.
7. 7
   Stir in the rice, breaking up any clumps with a wooden spoon.
8. 8
   Add 1 tablespoon water and continue to cook, stirring, until the rice is warmed through, about 3 minutes.
9. 9
   Stir in the eggs; drizzle with the sesame oil and season with salt.
10. 10
    Photograph by Johnny Miller